Heat the pan on med. high, add the oil, toss in the veggies, add a healthy pinch of kosher salt and keep stirring til they're transparent, and add yer meat. Brown it all up good, and then add a tablespoon or two of chili powder, a couple three grinds of black pepper, some crushed/ground cumin, maybe a teaspoon or two, stir until incorporated and fragrant. Deglaze with the beer, reduce a little and add the tomatoes, paste, and beans. If it's too thick, thin it with water. Reduce the heat to medium-low, low and simmer covered for about 45 minutes to an hour.

I serve it up with crusty bread/sourdough, sour creme, fresh grated cheddar, and some hot sauce (Cholua) to taste.

Slice the bacon, fry it up in a big chili/stock pot, remove it from the pan and set it aside.

Brown the meat in the same pan, drain, and set aside. While that’s cooking, is a good time to get the rest of your ingredients ready.

Add your onions and Flavor Wave 1 to the pot. Cook until the onions start to become translucent. Then add the garlic and chipotles, and cook for a few more minutes.

Put the meat back in the pot, then add the beer. Bring to a mild boil, and cook until the foam subsides.

Add the crushed tomatoes, tomato paste, and Flavor Wave 2. Bring that to a boil, stirring as you go. You need to be careful not to let that chocolate square burn to the bottom of the pot.

Once it’s boiling, reduce to a simmer, and cook for at least 1 hour, stirring occasionally.

Add your beans, and simmer for another 30 minutes. I like to mix up the beans. I usually go with black, pinto, white and red beans (one can of each).

Serve with grated cheese or a plunk of sour cream in the middle.

Variation: Mix up the meat! Many people prefer to forego the ground beef, and go with steak. Others like game meats, such as venison or bison. My personal favorite is 3 lbs of ground beef, and 1 lb of smoked pulled pork

I listed the spice in the directions. I use fresh garlic and onion, chili powder and ground toasted cumin. The jalapenos provide enough heat for me. I threw in some diced cherry peppers from this garden this summer and that was pretty tasty.

<a href="http://3.bp.blogspot.com/_oTiKxX7RCFU/R1N4i-Be5hI/AAAAAAAAAKM/7yn1dX29HCQ/s1600-R/chili_11.jpg"><img border="0" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_oTiKxX7RCFU/R1N4i-Be5hI/AAAAAAAAAKM/Y-lgLRmCE2k/s400/chili_11.jpg" alt="" id="BLOGGER_PHOTO_ID_5139584141919970834" /></a><div><ul> <li>4 pounds ground beef</li> <li>12 ounces bacon</li> <li>4 cups diced yellow onions</li> <li>4 (12-ounce) bottles dark beer</li> <li>2 (28-ounce) cans whole tomatoes, crushed</li> <li>2 tablespoons tomato paste</li> <li>2 tablespoons minced garlic</li> <li>2 chopped fresh chipotles</li> <li>4 (15-ounce) cans mixed beans, drained and rinsed</li></ul></div><div>Flavor Wave 1</div><div> </div><div><ul> <li>4 tablespoons chili powder</li> <li>1 tablespoon plus 1 teaspoon hickory smoked kosher salt</li> <li>3 teaspoons ground cumin</li> <li>2 teaspoons Emeril's Southwest Essence</li> <li>2 1/2 teaspoons cayenne pepper</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon dried oregano</li> <li>1 bay leaf</li> <li>5 chicken bullion cubes</li> <li>2 teaspoons Morton's Hot Salt</li></ul></div><div>Flavor Wave 2</div><div> </div><div><ul> <li>1 tablespoon plus 1 teaspoon dark brown sugar</li> <li>1 ounce (1 square) unsweetened chocolate</li></ul></div><div>Slice the bacon, fry it up in a big chili/stock pot, remove it from the pan and set it aside.</div><div> </div><div>Brown the meat in the same pan, drain, and set aside. While that’s cooking, is a good time to get the rest of your ingredients ready.</div><div> </div><div>Add your onions and Flavor Wave 1 to the pot. Cook until the onions start to become translucent. Then add the garlic and chipotles, and cook for a few more minutes.</div><div> </div><div>Put the meat back in the pot, then add the beer. Bring to a mild boil, and cook until the foam subsides.</div><div> </div><div>Add the crushed tomatoes, tomato paste, and Flavor Wave 2. Bring that to a boil, stirring as you go. You need to be careful not to let that chocolate square burn to the bottom of the pot.</div><div> </div><div>Once it’s boiling, reduce to a simmer, and cook for at least 1 hour, stirring occasionally.</div><div> </div><div>Add your beans, and simmer for another 30 minutes. I like to mix up the beans. I usually go with black, pinto, white and red beans (one can of each).</div><div> </div><div>Serve with grated cheese or a plunk of sour cream in the middle.</div><div> </div>Variation: Mix up the meat! Many people prefer to forego the ground beef, and go with steak. Others like game meats, such as venison or bison. My personal favorite is 3 lbs of ground beef, and 1 lb of <a href="http://www.heavydoody.net/2008/01/pulled-pork-in-cookshack-smoker.html">smoked pulled pork</a>

i made this at my pizzeria last week... had lots of compliments and people say this was the best chili they ever tasted in their life.... i used 4 bottles of guinness i used this recipe as a starting point and modified a few things... jalapenos for chipotles... more seasonings....no bacon.....extra crushed tomatoesthis will be my go to recipe for chili

Going to use this as a base and use Crocodile as the meat source and red wine instead of beer. I have been entered in a Chili Show Down Sept. 11th.

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